Tuesday, September 18, 2012

Sweet Tomato Jam

Sweet Tomato Jam
makes 3 cups
                                                                Preparation time:  20 minutes
                                                           Cooking time:  45 minutes
                                                                     Total cook time: 1 hour 5 minutes


2  pound  plum tomatoes, coarsely chopped
1 ½ cups light brown sugar
1 tablespoons honey
1 lemon, zested and juiced 
1 teaspoon salt
1 teaspoon red pepper flakes


prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.  Place the tomatoes in boiling water to blanch, about 1 minutes, you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.  Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.  Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large heavy bottomed saucepan over medium high heat  and bring the mixture to a simmer, stirring often.   Continue simmering, uncovered,  until the mixture reaches about 220° F. on an candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars and cover or use immediately.


Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

No comments:

Foodie Blog